Here you will find a whole range of recipes incorporating beans from the ancient world to modern times. Just about every civilization and culture has recipes using beans as they can be dried and stored over winter. Beans are also a survival food and an excellent source of protein in conjunction with staples such as maize, wheat, barley, millet etc. For this reason many of the bean recipes given originate in Africa and South America, though I have bean and bean-associated recipes listed here from all corners of the globe.

I am using a fairly broad definition of 'bean' here. Effectively I am including all pulses, raw bean pods, lentils and peas. Basically members of the Fabaceae family of flowering plants that produce pods or seeds that are edible by humans. This included beans such as broad (fava) beans, haricot (navy) beans, cannellini beans, barlotti beans, adzuki beans, haricot beans etc; string beans, mangetout, fine beans (where the unripe pods are edible); peas; and lentils. There are also beans grown primarily for oil extraction (soy beans) and beans that are fermented to to make condiments (such as African locust beans).

In almost all instances, human farming started with grains, but all grains are deficient in the essential amino acid, Lysine (maize is in addition, deficient in tryptophan). This is one of the reasons that despite higher availability of food, the health of the first farmers declined in comparison with their hunter-gatherer antecedents. Legumes are generally deficient in Methionine, but have plenty of lysine. So, if you combine grains and legumes in the diet you have a complete source of amino acids. Interestingly, common nuts are deficient in both Methionine and Lysine, so you would need a diet of nuts, legumes and grains to get complete amino acid intake. This is why, once legumes were introduced to the first farmers' diets, health improved significantly. This is why, all over the world, there is a bean and grain staple that has often led to the rise of major civilizatons (rice and dhal on India; maize and beans in Mesoamerica; wheat or oats/barley and Celtic beans in Europe; sorghum, millet or teff and beans in Africa; rice and beans in Asia).

The recipes given here are sourced from around the world, and give a broad view of bean-based dishes globally. There are also more modern recipes using bean-based flours as a base for gluten-free dishes. Beans also have a very log glycaemic index compared with may other foods so beans and bean flours are excellent for anyone on a low GI diet.

The alphabetical list of all the bean-based recipes on this site follows, (limited to 100 recipes per page). There are 1015 recipes in total:

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Kabaro au Carry (Malagasy Curried Beans)      Origin: Madagascar	Koushry (Rice with Lentils)      Origin: Egypt	Lo Sui (Chinese Master Sauce)      Origin: China
Kadala Curry      Origin: India	Kuru Börülce (Black-eyed Bean Salad)      Origin: Northern Cyprus	Loaded Fish Burritos      Origin: Britain
Kamba i Bob Jahnija (Bell Pepper and Bean Stew)      Origin: Bulgaria	Kuru Fasulye      Origin: Turkey	Lobio Supi (Red Bean Soup)      Origin: Georgia
Kamuna      Origin: Sierra Leone	La Bandera Dominicana (The Dominican Flag)      Origin: Dominican Republic	Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar)      Origin: Georgia
Karabakh Loby (Broad Beans in Sour Cream and Tomato Sauce)      Origin: Azerbaijan	La Socca      Origin: France	Locro Argentino (Beef and Hominy Stew)      Origin: Argentina
Katchourie      Origin: Trinidad	Lablabi      Origin: Tunisia	Locro de Zapallo      Origin: Peru
Katogo (Beans with Cassava)      Origin: Uganda	Laganophake (Lentil Stew)      Origin: Roman	London Particular      Origin: England
Kecap Manis      Origin: Indonesia	Lahpet Thoke (Burmese Tea Leaf Salad)      Origin: Myanmar	Loubia B'dersa (Algerian Chili)      Origin: Algeria
Keema Mattar      Origin: India	Lakhou bissap      Origin: Senegal	Loubia bil Luz (Green Beans with Almonds)      Origin: Algeria
Kerrieboontjies (South African Curried Beans)      Origin: South Africa	Lamb Dhan Saag      Origin: India	Lychee Spice Smoothie      Origin: American
Khachapuri (Georgian Cheese Pie)      Origin: Georgia	Lamb with Red Wine and Chorizo      Origin: Britain	M'Baazi      Origin: Kenya
Khachapuri iz Fasoli (Georgian Bean Pie)      Origin: Georgia	Lantern Soup      Origin: British	Macrell wedi'i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt)      Origin: Welsh
Khao Pune (Chicken Curry Noodles)      Origin: Laos	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos	Magaj      Origin: India
Kharroob (Egyptian Carob Drink)      Origin: Egypt	Le cassoulet de la mer à la bretonne (Breton seaside cassoulet)      Origin: France	Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya
Khatta Meetha (Cabbage Curry)      Origin: India	Le Koki (Bean Cake)      Origin: Chad	Maharggwe (Vegetables and Beans)      Origin: Burundi
Khichidi      Origin: India	Le Koki de Cameroun (Cameroonian Bean Cake)      Origin: Cameroon	Mahluta Çorbası (Red Lentil Soup)      Origin: Turkey
Khichiri      Origin: India	Lebanese Hummus      Origin: Lebanon	Makhlouta (All-bean Soup)      Origin: Lebanon
Khichuri      Origin: India	Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering      Origin: Britain	Makke      Origin: England
Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas)      Origin: Iran	Leftover Turkey and Chickpea Curry      Origin: Fusion	Mallow Stew      Origin: Britain
Khoresht-e Loobia (Stewed Mutton with String Beans)      Origin: Iran	Lenticula (Roman Spicy Lentils)      Origin: Roman	Mandioca com Miudezas (Cassava with Offal)      Origin: Mozambique
Kidney Bean and Black Bean Curry      Origin: Fusion	Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman	Mangalorean Spinach and Black Eyed Beans Curry      Origin: India
Kidney Bean Curry      Origin: Britain	Lenticula ex Sphondylis (Lentils and Parsnips)      Origin: Roman	Marinated Tofu Skewers      Origin: Britain
Kik Wot (Yellow Split Pea Stew)      Origin: Ethiopia	Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman	Markit Ommalah (Chickpea and Lentil Stew)      Origin: Tunisia
Kittitian Pumpkin And Lentil Curry      Origin: Saint Kitts	Lentil and Hazelnut Burgers      Origin: Britain	Marrakech Vegetable Curry      Origin: Morocco
Kofta Nakhod (Meatballs with Chickpeas)      Origin: Afghanistan	Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion	Masoor Daal (Red Lentils)      Origin: Bangladesh
Kofta Nakhod (Meatballs with Chickpeas)      Origin: Tajikistan	Lentil Hashwa      Origin: UAE	Matki Chi Rassa Bhaji (Maharashtrian Style Moth Beans)      Origin: India
Koki      Origin: Cameroon	Lentil Soup      Origin: Britain	Mattar Paneer Curry      Origin: India
Koki (Bean Cakes)      Origin: Cameroon	Lentil, Pasta and Vegetable Soup      Origin: Britain	Mattar Panir      Origin: Britain
Kokum Kari (Kokam Curry)      Origin: India	Les haricots de Paimpol (Pampiol Beans)      Origin: France	Mbaqanga (Bean and Goat Meat Stew)      Origin: South Africa
Koshari (Lentils, Pasta and Rice)      Origin: Egypt	Les Lentilles (Reunion Lentils)      Origin: Reunion	Meat Feast Pizza      Origin: American
Koshari (Egyptian lentils)      Origin: Egypt	Les Pais au Four (Jersey Bean Crock)      Origin: Jersey	Mesir Wat (Lentil Bowl)      Origin: Ethiopia
Kosheri      Origin: Egypt	Liberian Split Peas      Origin: Liberia	Mexican Beef Tostada      Origin: Mexico
Kosksu bil-Ful (Couscous with Broad Beans)      Origin: Malta	Liberian Succotash (Corn and Beans)      Origin: Liberia
Koushari (Lentils, Macaroni and Rice in Oil)      Origin: Egypt	Libyan Lamb Couscous      Origin: Libya

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